The best delicious Blueberry Lemon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Lemon Cake recipe today!
Hello my friends, this Blueberry Lemon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Lemon Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Lemon Cake.
What Makes This Blueberry Lemon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Lemon Cake.
Ready to make this Blueberry Lemon Cake Recipe? Let’s do it!
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1 pk (9- or 10-oz) frozen
-unsweetened blueberries;
-thawed
1 pk (2-layer-size)
-lemon-flavored cake mix
1 ct (8-oz) lemon yogurt
4 Eggs
BLUEBERRY SAUCE
1 pk (9- or 10-oz) frozen
-unsweetened blueberries
1 c Sugar
3 tb Cornstarch
1 c Boiling water
3 tb Lemon juice
From: NDooley@president-po.president.uiowa.edu
Date: 25 May 1995 09:57:44 -0600
Rinse blueberries and drain well; set aside. In large mixer bowl, combine
cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2
minutes at medium speed. Fold in berries. Turn into greased and floured
10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool
in pan 15 minutes; remove from pan. Serve with Blueberry Sauce: Thaw and
drain one 9 or 10-oz. pkg. frozen unsweetened blueberries. Combine 1 C.
sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and
stir until thickened; cook 2 minutes more. Remove from heat; stir in
blueberries and 3 T. lemon juice. Cool. Makes 3 C. sauce.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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